Adega Virtual

After crushing the grapes are subjected to a slight maceration film at low temperature. The must is fermented in a vat of stainless steel for 20 days at a temperature of 16 degrees.
After alcoholic fermentation it is subject to stabilization and later bottling.
Varieties: Moscatel Galego Branco, Viozinho, Cercial and Rabigato.

Alcoholic content vol.: 12.50% | pH: 3.40 | Total acidity: 5.20g/L

Produtor: Vinhos de Favaios
Tipologia: White